This meal combines classic Mediterranean flavors like feta cheese and sundried tomatoes with fresh broccoli for a hearty, fast dinner.
1/2 (16 oz) box angel hair pasta
3 cups fresh broccoli florets
1 tbsp canola oil
1 lb large shrimp, peeled and deveined
1/2 cup sundried tomatoes in oil
1 cup low sodium chicken broth
2 tbsp lemon juice
1/2 cup crumbled feta
Bring a large pot of salted water to a boil and add the pasta. Cook for 5 min., stirring often. Add the broccoli florets. Cook for an additional 3 min. Drain pasta and broccoli in colander and add back to the pot.
Meanwhile, preheat a large nonstick skillet over medium-high heat, and add the oil and shrimp to the skillet. Cook for 2 min. and flip. Cook for an additional 2 min. or until lightly browned. Chop the sundried tomatoes and toss with the shrimp, cooking for another minute. Add the chicken broth and lemon juice and bring to a boil. Simmer until sauce reduces slightly. Turn off heat and add the feta and gently stir to mix.
Add the shrimp mixture to the pot with the broccoli and pasta. Toss to combine. Divide pasta among 4 plates.